Khlii

This age-old method of preserving meat in Morocco pre-dates the age of canning and freezing by many centuries, and it is still in use today. Moroccan cooks rub strips of lamb or beef with salt, spices, garlic, oil and vinegar and then hang them in the open air to dry in the hot summer sun for up to 7 days. The meat is thoroughly dry when it is no longer soft when cut. Absolutely no moisture must come out when meat is pressed with your finger.

The sun-dried meat is then cooked for 2–